Friday, March 12, 2010

Chicken Portobello with Mashed Red Potatoes

Yesterday I was telling my hubby that it's already Thursday and I've only made 1 thing off my list off meals for the week! How did the whole week get away from me?!?! Busy week I guess:)

I made this for the family a couple nights ago and it went over pretty well minus the mushrooms for the kids of course;) Someday I promise to get better at taking pictures too cuz I realized that these are kinda blurry....but hopefully you'll be inspired anyway! This was very quick and easy to put together even though I did change a couple things{as usual I can't seem to just follow a recipe!}

We'll start with the mashed potatoes:

1-1/2 lbs. red potatoes, cubed

{I only used 5}

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 mins or until tender.

1/4 c. all purpose flour

1-1/4 t. salt, divided

1-1/4 t. rubbed sage, divided

1/2 t. dried thyme

1/2 t. pepper

4 boneless skinless chicken breast halves {6 oz. each}

Meanwhile, in a large resealable plastic bag, combine the flour, 1 t. salt, 1 t. sage, thyme and pepper. Add chicken 1 piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5 to 8 mins on each side-I did for 5 mins on each then transfered to a baking sheet and finished in the oven.

2 T. olive oil

3/4 lb. sliced baby portobello mushrooms

1 {8 oz.} pkg. cream cheese, softened, divided

1-1/4 c. chicken broth, divided

In the same skillet, saute the mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 c. broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.